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Welcome
Cook Culinary Studio puts a whole new spin on entertaining, with sizzling cooking and table styling workshops unlike any other.
 
Posted By thecook on July 20th, 2014

 

African Odyssey table Cook Studio

 

African Odyssey table Cook Studio

African Odyssey table Cook Studio

African Odyssey table Cook Studio

African Odyssey table Cook Studio

African Odyssey table Cook Studio

 

African Odyssey table Cook Studio

 

African Odyssey table Cook Studio

African Odyssey table Cook Studio

African Odyssey table Cook Studio

Posted By thecook on July 19th, 2014

chocolate soup COOK Studio

When a cold front sweeps in, all I want to do is eat. Eat, eat, eat
I’m really trying not to eat too much and so I started my day with a super smoothie: Liquid Gold, coconut water, hemp, superfood powders, probiotics and all sorts of green stuff.

I’m going to end the day with liquid as well-wine- lots of red wine-and so I thought if I added a liquid dessert to my lunch it could hardly be considered EATING.

This is a rather complex way to make a simple hot chocolate, but then this is not just any hot chocolate.
The thickness is reminiscent of the delicious dark concoction we savoured in Italy, after each day of skiing.

Served straight from the machine into espresso or cappuccino cups, it was pure bliss after a day in the snow.

It’s a beautiful dessert, but not for the faint hearted. It’s sweet and rich and while cooking angrily spits and splatters before it yields into a smooth and mellow liquid.

But at least it cannot be considered as EATING. 

chocolate soup COOK Studio

 

Dark chocolate soup with toasted cinnamon croutons (8)
½ cup sugar
¼ cup water
Pinch of salt
3 cups cream
3 cups milk

2 teaspoons instant espresso powder
700g chocolate

1. Combine the sugar and water in a pan and cook till the sugar changes colour
2. Bring to the boil until the syrup turns a deep amber colour then immediately remove the pan from heat and add the cream-it splatters, turns into a hard ball but eventually dissolves.
3. Bring this mixture to a boil while stirring, remove from heat and add the espresso powder and chocolate.
4. Stir until the mixture is smooth, divide the soup among 8 bowls and place a scoop of double thick cream, mascarpone or whipped cream on top. Add croutons and serve immediately.

Croutons
Ready bought flapjacks/crumpets
Some melted butter
Sugar and cinnamon to sprinkle

Using a star (or other) cookie cutter, cut out shapes from your flap jack.
Brush with melted butter and sprinkle sugar and cinnamon mixture on top.
Pop onto a non-stick mat, place in a heated oven and bake until golden brown

 

chocolate soup COOK Studio

Posted By thecook on July 12th, 2014

 

 

safari theme

safari theme

safari theme

safari theme

safari theme

Posted By thecook on July 9th, 2014

condensed milk apple tart  COOK STUDIO

 

I had the urge to make a winter-style pudding for my family last night-a freezing cold front calls for more than just a good meal and what a meal it was. A gorgeous and healthy chicken casserole with brown organic rice, a roasted pumpkin salad with a mild curry dressing and those crunchy cinnamon and flax nuts from Woolies, grass fed free-range sirloin steaks served with a slice of smoked butter and goats milk butter and of course this tart.

Towards the middle of baking this tart has the most gorgeous smell, of all things South African: Tennis biscuits, cinnamon, pie apples and condensed milk turning to a light caramel.

It’s reminiscent of that old fashioned apple pudding and has a similar sauce to pour over when it’s out the oven but it’s lighter as it uses less flour and less sugar.

My photo’s are dismal. All that was left of this tart was a teeny short slice, but it was too good not to blog immediately.

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Posted By thecook on April 22nd, 2014

The photos of the gorgeous Skinny Bitch table theme: Sunset & Seagulls, have been posted on: Party, crafts, table styling
For details of the theme, prices of the items, stockists and how-to’s please refer to the notes which have been posted under OLD COURSE NOTES (summer). To access these, please order a file for R140   Balela.co.za and the password will be provided.

Here is a quick preview.

COOK Studio: Sunsets and Seagulls

COOK Studio: Sunsets and Seagulls

COOK Studio: Sunsets and Seagulls

Posted By thecook on April 3rd, 2014

 

Cook culinary studio

These exquisite mouthfuls of goodness were adapted from my friend Lisa Brink’s repertoire of recipes and they make a cookie jar filler with a difference!

Lisa uses ½ cup soft brown sugar in her recipe and even with the addition of sugar these are far healthier than any shop-bought treat .
In fact Lisa makes these so often, she came up with a novel way of cooking them into impressive little rounds.

To make them healthier ,play around with your preferred sugar alternatives. You could use Xylitol, honey, coconut sugar or Agave but it’s essential to test them as they may need a bit longer in the oven to crisp up.

It’s entirely unnecessary to drizzle these with chocolate-or even add chocolate chips to the mixture-cranberries give a lovely sweet and chewy bite to the Florentine. I found that by only adding cranberries the Florentines could be crumbled over a salad as an alternative to caramelised nuts. The chocolate, however, is most appealing to kids and it’s a great way to get them to sample this healthier biscuit.

My next step is to practice making them with only Miracles Plus Plus –thereby reducing the prep time to seconds, not minutes!
Seeded Florentines (about 36)

1 cup shelled sunflower seeds
1 ¼ cups pumpkin seeds
1/2 cup sesame seeds
1 tablespoon raw honey
3 tablespoons coconut sugar
½ cup cranberries and choc chips
Large handful cranberries and chocolate chips (optional)
2 free-range extra-large egg whites, beaten with a fork.

• Mix ingredients together
• Spray 3 cupcake tins with Spray & Cook and spoon a generous spoonful of mixture into each hollow. Press down with the LID of the Spray & Cook can
• Bake at 180 ˚C for approximately 15-20 minutes. Remove from the oven and, while the biscuits are still warm, press down AGAIN with the lid and then allow them to cool.
• Remove and serve as lunch box treats, snacks or break up onto salads for an alternative to caramelised nuts or enjoy with yoghurt for a granola alternative

 

Cook Studio

Posted By thecook on March 25th, 2014

It’s almost time to party at the Bubbles Festival where lucky winner Ellen gets to drink her favourite MCC, Haute Cabriere Belle Rose! Quite an Entry Ellen well done

Here’s what she can look forward to (besides JACQUES LANGESSE)

  • 10 complimentary tasting tokens per person and your own Champagne flute on entry
  • The opportunity to sample over 75 types of Champagnes and Cap Classiques from over 25 wineries
  • Gourmet food from renowned By Word of Mouth Catering – including oysters, sushi, paninis, tapas and mouth-watering tacos
  • The rich and velvety sounds of live entertainer, Jacques Langesse
  • Rubbing shoulder with Joburg’s “who’s who” at the beautiful, newly renovated Inanda Country Club
  • Toasting the good life with friends and family over a glass of your favourite bubbly

Do not miss out on this exciting new Festival and book your tickets today!

Tickets are R250 and are available athttp://webtickets.co.za/event.aspx?itemid=409427450. Tickets are limited.

 

 

 

Posted By thecook on March 19th, 2014

WIN! WIN ! WIN!

The inaugural SizweNtsalubaGobodo Celebration of Bubbles Festival is set to dazzle Joburg bubbly lovers over the weekend of 29 and 30 March with its showcase of some of the world’s finest Méthode Cap Classiques (MCC) and Champagnes

Tell us about YOUR favourite Cap Classique producer participating in the festival and you and your guest will treated to a day of glitz and glamour at the Inanda Country Club. The tickets (valued at R500) include entry, a champagne flute plus you’ll be able to sample no less than 10 top local and international bubbly brands, including my favourite, Veuve Clicquot (yes that’s my husband photo-bombing my moment).

Go to https://www.facebook.com/cookstudio to post your answer!

For more info visit the Facebook Page at www.facebook.com/bubblesfestival or follow the action on Twitter @BubblesFest. Bookings at www.webtickets.co.za. Limited space available.

Posted By thecook on March 2nd, 2014

Cook Studio chicken tagine

 

I have been craving meat this entire weekend and so I made a delicious tagine- style chicken based on the Book clubs and Birthday course recipe for my Sunday Lunch.

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Posted By thecook on February 25th, 2014

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